Easiest Ever Chicken Stew
Cozy up with a bowl of hearty comfort food with this Easiest Ever Chicken Stew recipe—your go-to one-pot meal for weeknight dinners or chilly evenings. Featuring tender, seared chicken thighs, a medley of fresh vegetables like carrots, potatoes, and celery, and a rich, herb-infused broth thickened to perfection, this stew is brimming with rustic, homemade flavor. With minimal prep and a cooking time of just 35 minutes, this recipe is perfect for busy schedules while still delivering a nourishing, soul-warming dish. Garnished with fresh parsley and made with pantry staples like dried thyme, rosemary, and a splash of olive oil, this stew is as simple as it is satisfying. Whether you're feeding a family of four or meal prepping for the week, this easy chicken stew is bound to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 medium yellow onion
- 3 medium carrots
- 2 large russet potatoes
- 2 pieces celery stalks
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 0.25 cup water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Dice the onion, peel and slice the carrots into rounds, chop the celery into small pieces, and cut the potatoes into bite-sized cubes.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper, then sear them in the pot for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the bay leaf. Stir well to combine.
Return the chicken thighs to the pot, along with the cubed potatoes. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the chicken is cooked through and the potatoes are tender.
In a small bowl, whisk together the all-purpose flour and water to create a slurry. Slowly stir the slurry into the stew to thicken it. Let it cook for an additional 5 minutes.
Remove the bay leaf and taste for seasoning. Adjust with more salt and pepper, if needed.
Once ready, ladle the chicken stew into bowls and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 24.6 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 365 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6205 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
